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Apricot, Grilled Corn, Pistachio, & Burrata Salad

Apricot, Grilled Corn, Pistachio & Burrata Salad

fall in love with summer salad season

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


  • 1 ear corn
  • 1 apricot
  • 1/2 avocado
  • 1 tbsp red onion
  • 5 oz fresh mozzarella balls
  • 14 pistachios
  • 2 cups arugula

For the poppyseed dressing:

  • 1/2 lemon juiced
  • 2 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 3 tbsp honey
  • 1 tsp poppy seeds


  1. Shuck the corn and place on a grill plate. Turn the corn every few minutes until its cooked on all sides. 

  2. Slice the apricots, and avocado. Slice the mozzarella in half. 

  3. Chop the red onions.

  4. Shell the pistachios. 

  5. Let the grilled corn cool and then cut it off the cob with a sharp knife. 

  6. To assemble the salad, add the arugula, corn, apricots, pistachios, and mozzarella to two bowls.

  7. To make the dressing, add the lemon juice, white wine vinegar, olive oil, honey, and poppy seeds to a small jar. Shake well. 

  8. Pour the dressing over the salad.